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Onion & couscous soup
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2 tbsp olive oil
1kg pack essential Waitrose Onions, finely sliced
¼–½ tsp ground black pepper, to taste
1 tsp ground ginger
1–2 red chillies, deseeded and finely chopped
1 cinnamon stick
1.5 litres boiling Cooks' Ingredients Vegetable Stock
Grated Cheddar, to serve (optional)
1 Heat the oil and butter in a large pan over a medium heat. Add the onions and ground spices, cover and cook, stirring often, for 20 minutes until browned. Stir in the chilli and cinnamon and cook for a further 5 minutes.
2 Pour in the stock, bring to the boil then simmer, still covered, for 20 minutes. Add the couscous and cook for 10 minutes more.
3 Remove the cinnamon and season to taste. Serve with grated cheese, if you wish.
Typical values per serving:
This recipe was first published in December 2014.